Difficulty: Medium - experience needed
1 kg eggplant (3)
125 ml oil
2 cloves garlic
375 g minced meat
175 g gruyere
2 t thyme
1 kg potatoes
500 g tomatoes
500 ml light bechamel sauce, made with 1 t butter, 2 T flour, 500 ml milk
1 t butter
1 T breadcrumbs
Slice eggplant thinly. Let gorge. Fry in oil and set aside to drain on paper towel.
Cook onion and meat, add garlic and thyme, salt and pepper
Peel and slice potatoes in thick slices. Boil 30 min.
Cut tomatoes in slices.
Grease ovenproof dish. Layer eggplant, meat , potaoes and tomatoes.
Mix 2/3 of the cheese with bechamel and por over the dish;
Garnish with the rest of cheese, bread crumbs and butter.
Bake at 200°C for about 35 minutes or until done.